FILLET STEAK CHARGRILLED ON THE BRAAI SERVED WITH A CREAMY PEPPERCORN SAUCE

Nothing beats a thick, juicy steak chargrilled to perfection on the Braai then smothered in a creamy peppercorn sauce. This is perfect weekend grub, delicious, mouthwatering and quick and easy enough for even the most impromptu gathering.

Ingredients

Fillet Steak:

800 gfillet steak

Freshly ground salt and pepper

Creamy Peppercorn Sauce:

200 mlcream

150 mldouble cream yoghurt

1 tbspground black pepper

50 ggreen peppercorns

1 tspbiltong spice

1/2 tspsmoked paprika

1/2 tspfreshly ground salt

Directions

Braaied Rump Steak:

1Prepare a fire with wood, briquettes or charcoal making sure you have enough very hot coals to braai your steak. Season your fillet steak with salt and pepper on both sides and place it on the grid of the braai.

2The general rule for a 2.5 cm thick steak, is that if you like it done rare, then you would need to cook it for 1-2 minutes each side, letting it rest for 6-8 minutes. For a medium rare steak, cook it for 2-2.5 minutes each side, letting it rest for 4 minutes and for a well done steak, cook it for 4.5 minutes each side, letting it rest for 1 minute. If your steak is thicker it will need more cooking time and if it is thinner it will need less cooking time.

3Serve immediately with the creamy peppercorn sauce.

Creamy Peppercorn Sauce:

1Gently heat the cream and yoghurt in a saucepan. Bring to a simmer, then stir in the black pepper, green peppercorns, biltong spice and smoked paprika. Allow to cook and reduce for 3-5 minutes. Season with freshly ground salt, stir, then remove the saucepan from the heat and serve immediately with the chargrilled rump steak.